HRM 123-Midterm Period-Week 5

QUALITY
STANDARDS FOR
PERISHABLE
STOCKS
Guide for Inspection
Objectives:
At the end of the lesson, the learners should be able

to:
1.Determine what Standards should the Perishable
Stocks be.
2.Enumerate the Meat Grading Classification
3.Know the Food Labels
In accepting meat, seafoods and other perishable stocks, the receiving
clerk should see to it that the items meet quality standards as follows:
Stocks Acceptable Condition
1. Beef Frozen
1. Color - Pink, bright, red, not brown or green
2. Odor - No offensive odor
3. Texture - Not thawed
Fresh
1. Color - Cherry red, bright
3. Texture - Springs back when pressed and in firm
fillet and loin is slightly marbled.
Source: Must come from a suitable breed, from a clean environment and is
secured with correct composition of feeds.
2. Pork Frozen
1. Color - Pink lean, white fat
3. Texture - Not thawed
Fresh
1. Color - Fresh is pale pink
2. Fat - White, firm and not exceed ½ of inch
4. Bones - Small and pinkish
5. Texture - Firm and elastic to touch
3. Poultry Frozen
1. Color - White in color
3. Texture - Firm, springs back when touched
- Skin of legs is smooth
4. Breast - Easily vent
bone
4. Fish Frozen
1. Color - Typical
3. Texture - Firm flesh, not loose, not thawed
- Eyes not bulging
4. Temperature - 0°F (-17°C)
Fresh Fish
1. Color - Bright red, moist gills, slimy
2. Eyes - Bright, full and not sunken
3. Scales - Numerous and intact – at least
95%, moist
4. Body - Elastic to touch, not soft
- Flesh is firm and resilient
5. Odor - Not fishy, not stale
6. Temperature - Comes with ice
5. Shellfish - Alive, shells closed
- No strong odor (ammonia cal)
- Hard and heavy
- Temperature, 45°F (7.2°C)
6. Fruits and vegetables - No spoiled odor

- Not rotten nor infested with insect
- Not wilted; not soggy, not over ripe
- Must exhibit characteristic color
7. Cheese or Butter - Package is clean

- Unbroken and whole
- Not rancid and not melted
8. Canned or bottled - No swell top or bottom
- No leak; no flawed seals

Products - No rust and dents
- Must have exact label declarations
- Not broken and with label
- Dry; undamaged carton or packages

9. Dry goods - Absence of insect
- Not thawed or refrozen

10. Frozen goods - No large ice crystal in the product
- Package not destroyed, has exact label
declaration
Meat
Inspection and
Grading
System
In as much as there are more than 70
known diseases that can be transmitted by
animal meat to human beings, it is a must
that meat is inspected thoroughly.
Meat inspectors usually check the shoulder

bones. If there is no bad smell, the meat is
considered good. Then the meat is labeled
with inspection stamp, which means that the
meat is inspected and has passed quality
standards as set forth by the department of
agriculture
Meat is also graded right after
inspection. Grading is based in
man made standards. The meat
grader examines and evaluate the
carcasses and pays special
attention to the following:
 Shape and general impression of

the carcasses,
 Color and thickness of fat layers,
 Wright and age of the carcass,
and
 Color of the meat and the bones
Based on American standards, the meat grading classification is
as follows:
Prime – USDA A Highest quality produced is limited

Quantities are well marbles carcass
Choice USDA 2 Tender, juicy meat, marbled but less

than prime (fillet and loin only)
Good Standard – USDA 3 Considered as “Economy beef”, (not

so much in flavors) and not
marbled (lower fat content)
Commercial – USDA 4 Produced from mature
animal, has rich, full
flavor but requires
long cooking time.
Utility (USDA 5) Wholesome and nutritious

and economical;
mainly suitable for
meat products
Understanding Food
Labels
“Expiration” or
“Exp”
Is the last date on which

the product should be
used. If the date has
passed away, throw the
food away.
“Sell by”
Indicates the last day
on which the product
should be sold. The
food can be used
within 2-3 days
longer is it is
refrigerated.
“Best if used by”
Is the date by which the
manufacturer
guarantees the
freshness and quality of
the food. It is not
dangerous to use it but
the food may nit have
top quality or top
nutritional value after
that date.
“Packed on”
Dates are sometimes found
on canned and frozen foods.
It does not indicate when
the food is processed. As a
general rule, frozen foods
can be kept 3 to 4 months
after that date. Canned
goods can be stored only
after a year beyond that
date. Those stored longer
may be use their nutritional
value but not necessarily
dangerous.
Thanks!
- Ms. Vanessa Mae E. Aguilar
CREDITS: This presentation template was

created by Slidesgo, including icons from
Flaticon, infographics & images by Freepik
and illustrations by Stories.
Reference:
Chef Dick Reyes and Amelia S. Roldan,
2006, Introduction to Culinary
Operations, Page 32-35

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QUALITY

At the end of the lesson, the learners should be able

Stocks Acceptable Condition

6. Fruits and vegetables - No spoiled odor

7. Cheese or Butter - Package is clean

- No leak; no flawed seals

- Dry; undamaged carton or packages

- Not thawed or refrozen

Meat inspectors usually check the shoulder

 Shape and general impression of

Prime – USDA A Highest quality produced is limited

Choice USDA 2 Tender, juicy meat, marbled but less

Good Standard – USDA 3 Considered as “Economy beef”, (not

Utility (USDA 5) Wholesome and nutritious

Is the last date on which

CREDITS: This presentation template was

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